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Prime rib roast is a classic holiday showstopper prized for its rich marbling, bold beef flavor, and exceptionally tender texture. Slow-roasted to a rosy medium-rare, it stays juicy and luxurious, making it the kind of centerpiece that feels both timeless and celebratory on any festive table.
Why Dry Brining Steak
Dry brining is a simple but powerful technique that dramatically improves the flavor and texture of a prime rib roast. By seasoning the meat generously with salt well in advance, the salt first draws moisture to the surface, then allows it to be reabsorbed deep into the beef. This process seasons the roast from the inside out, resulting in a more evenly flavored, beef-forward bite. Dry brining also dries the surface of the meat, which promotes better browning and a deeper, more flavorful crust during roasting. The result is a juicier interior, a beautifully caramelized exterior, and a prime rib that tastes richer and more luxurious—perfect for a holiday centerpiece.
How to Keep Prime Rib Juicy With an Even Cook
To keep prime rib juicy without losing its natural juices, the most important step is gentle, even cooking and resting. Roasting at a lower temperature allows the heat to penetrate the meat slowly. This prevents the outer layers from overcooking before the center is done. This creates a more uniform doneness from edge to edge instead of a thick gray band. Resting the roast from the oven early and letting it rest allows carryover heat to finish the cook. This gives the juices time to redistribute throughout the meat. Slicing too early forces those juices out onto the cutting board, but resting ensures they stay locked inside the roast.
Perfect Prime Rib Roast
Ingredients
- 3 kg rib roast
- ⅓ cup salt
- ¼ cup chopped rosemary
- ⅓ cup dijon mustard
- 2 tbsp olive oil
- 4 cloves minced garlic
- 1 tbsp black pepper
Horseradish Sauce
- ¼ cup horseradish, (add to your own spice level)
- ½ cup greek yogurt
- ½ cup mayonaise
- 2 tbsp lemon juice
- ¼ cup water
- 1 tbsp salt
- 1 tbsp pepper
- 1 handful chopped chives
Instructions
- Remove the bones from your rib roast by cutting along the fat line as seen in the picture.3 kg rib roast
- Season your meat generously with salt on all sides.⅓ cup salt
- Place on a wire rack and let it dry brine in the fridge uncovered overnight. The color should become a darker red.
- Optional but promotes even cooking – tie the rib roast up tightly using butchers twine.
- Mix together rosemary, mustard, olive oil, garlic, and pepper. Spread that on our roast evenly.¼ cup chopped rosemary, ⅓ cup dijon mustard, 2 tbsp olive oil, 4 cloves minced garlic, 1 tbsp black pepper
- Place into an oven over a wire rack at 225F until the internal temperature reaches 120F. This 3kg roast took about 2 hours.
- Remove and let the meat rest for at least 1 hour.
- Once you are ready to serve, roast again at 500F in your oven for 8 minutes.
- Mix together all your horseradish sauce ingredients into a bowl and serve with the prime rib.¼ cup horseradish, ½ cup greek yogurt, ½ cup mayonaise, 2 tbsp lemon juice, ¼ cup water, 1 tbsp salt, 1 tbsp pepper, 1 handful chopped chives
